Ingredients
20 Doves
1/2 cup sherry
2 cups Italian dressing
1 1/2 tbs slat
1 tsp cayenne pepper
1/2 cup vegetable oil
1/2 cup flour
1 cup diced onion
1 cup diced bell pepper
1/4 cup minced garlic
1 quart chicken stock
1 10oz can Rotel
1 tsp chopped basil
1 tsp thyme
2 cups sliced mushrooms
1/2 cup sliced green onion
1/4 cup parsley

Place doves in a large bowl with Italian dressing and marinate in fridge overnight. Remove from marinaed and drain. Season doves with salt and cayenne pepper and set aside. In a dutch oven heat oil over medium high heat . Whisk in flour stirring constantly until you reach a dark roux. Add onions, celery, bell peppers and garlic. Saute 3-5 mins or until vegetables are wilted. Stir inn stock, Rotel, sherry, thyme, and add mushrooms. Place seasoned doves breast side up in simmering stock. Cover and cook 2 1/2 hours or until doves are tender. Add green onions and parsley and serve over wild rice.

Let me know what you think!! Bye the way in the pics I halved the recipe.

Roux
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Plus Veggies


Plus Broth and Sherry and Herbs and Dove
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Finished Product. It was falling off the bone!!!
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that looks good

Wow, looks like a thick arse dove gumbo!

Not really a gumbo but there are some similarities. More like a thick brown gravy with veggies.

Looks awesome. I would have filleted the breasts that way you didn't have to mess with the bone. Think this would work for duck?

When there done the meat separates from the bone or falls off all together. I typically do them as whole birds like a mini chicken but these weren't cleaned that way. I think the bone helps keep the meat moist. I think that this would work great for duck. I have done this with pheasant, quail, and dove.